Furan formation from lipids in starch-based model systems, as influenced by interactions with antioxidants and proteins

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 6, 2011, Pages 2368-2376

  Owczarek Fendor, Agnieszka ^a   De Meulenaer, Bruno ^a   Scholl, Georges ^b   Adams, An ^a   Van Lancker, Fien ^a   Eppe, Gauthier ^b   De Pauw, Edwin ^b   Scippo, Marie Louise ^b   De Kimpe, Norbert ^a  

^a GHENT UNIVERSITY   (Belgium)

^b UNIVERSITY OF LIÈGE   (Belgium)

Author keywords

tocopherol; carotene; ascorbic acid; Furan; lipid oxidation; starch based model system

Indexed keywords

ASCORBIC ACIDS; CONCENTRATION-DEPENDENT; FURAN; FURAN FORMATION; FURAN PRECURSORS; LIPID OXIDATION; MODEL SYSTEM; STARCH GELS; STARCH-BASED; STARCH-BASED MODEL SYSTEM; SUNFLOWER OIL;

KETONES; LIPIDS; ORGANIC ACIDS; ORGANIC POLLUTANTS; OXIDATION; STARCH; VEGETABLE OILS;

AROMATIC COMPOUNDS;

ANTIOXIDANT; FURAN; FURAN DERIVATIVE; LIPID; PROTEIN; STARCH;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; OXIDATION REDUCTION REACTION;

ANTIOXIDANTS; FURANS; LIPIDS; MODELS, CHEMICAL; OXIDATION-REDUCTION; PROTEINS; STARCH;

GLYCINE MAX; HELIANTHUS;

EID: 79952772876     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf103168s     Document Type: Article

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